The latest Shaker & Spoon box arrived earlier this week and this one, named Kanpai!, is based around Japanese whisky. To prepare (and to stay true to the theme), I picked up a bottle of Suntory Toki whisky, which I wrote about as part of this article for The Ritz-Carlton last year. (It was also one of the recommended brands, and plus I liked the bottle.)
(Fun fact for Associated Press nerds: It’s whisky (no E) when the construction is specifically “Scotch whisky” or “Japanese whisky,” but whiskey (with the E) everywhere else.)
This cocktail was created by Caer Maiko, who’s the co-creator of Daijoubu Pop Up, a cocktail pop-up in Austin, Texas, designed to explore the flavors of Asian cuisine in beverages. (This drink takes its name from the translation for what the Japanese calendar calls the mid-September season.) The syrup brings a nice sweetness, while the bitters add some bite.
- 2 ounces Japanese whisky
- ½ ounce spiced pear–honey cordial
- 1 barspoon Underberg digestif liqueur
- 3 dashes mole bitters
- Add all ingredients to a mixing glass. Fill with ice and stir until glass feels ice-cold, 20–40 seconds.
- Strain into a rocks glass over a large ice cube. For a finishing touch, express a lemon peel over the glass to extract oils, then discard.